There’s something magical about the combination of silky white chocolate mousse and a crisp, spiced tart shell. These White Chocolate Mousse Tartlets are refined yet approachable — elegant enough for special occasions, and simple enough to make just because.
With a buttery shell subtly kissed by cayenne and cinnamon, each bite delivers a surprise warmth that balances the creamy sweetness of the mousse. Top them with fresh fruit or a dusting of cinnamon sugar, and you have a dessert that looks like it came from a French bakery but tastes like home.
Why You’ll Love These Tartlets
- Luxe texture – Creamy mousse meets crunchy pastry
- Elegant with a twist – Cayenne and cinnamon elevate the flavor subtly
- Make-ahead friendly – Mousse chills while you prep tartlets
- Perfect for entertaining – Impressive presentation, minimal stress
- Customizable – Top with berries, chocolate curls, or dusted sugar
Ingredients (Makes 8 Tartlets)
For the White Chocolate Mousse:
- 2 egg yolks
- 2 tablespoons granulated sugar
- 1 cup heavy cream
- 80 grams quality white chocolate (Ghirardelli, Lindt, or Callebaut recommended)
For the Tart Crust:
- 350 grams all-purpose flour
- 125 grams unsalted butter (cold, cubed)
- 125 grams granulated sugar
- 2 eggs + 1 egg yolk
- Pinch of salt
- ¼ teaspoon cayenne pepper
- ¼ teaspoon cinnamon
How to Make White Chocolate Mousse Tartlets
Step 1: Make the Mousse Base
In a medium bowl, beat the egg yolks and sugar until pale and smooth.
Heat ¼ cup of the cream in a double boiler. Slowly pour the warm cream into the egg mixture while stirring. Return the mixture to heat and cook gently until thick enough to coat the back of a spoon.
Pour the hot custard over chopped white chocolate and stir until smooth and fully melted. Let cool to room temperature.
Step 2: Whip the Cream
Whip the remaining ¾ cup of cream until stiff peaks form. Gently fold it into the cooled chocolate mixture. Refrigerate mousse until firm — at least 1 hour.
Step 3: Make the Pastry Dough
Preheat oven to 190ºC (374ºF)
In a food processor, pulse together flour, salt, cayenne, and cinnamon. Add cold butter and pulse to a breadcrumb consistency. Add sugar, then eggs and egg yolk, and pulse just until the dough comes together.
Wrap dough in parchment or cling film and chill for 1 hour
Step 4: Shape and Blind Bake
Roll out chilled dough and cut to fit tartlet tins or muffin trays
Line with baking paper and fill with baking beans or rice
Blind bake for 10 minutes, remove paper and weights, and bake for another 5 minutes, or until golden. Cool completely on wire racks
Step 5: Assemble and Garnish
Once tart shells are cool and mousse is set, spoon or pipe the mousse into each shell
Top with fresh berries, chocolate curls, or a light dusting of cinnamon sugar
Tips for Tartlet Success
- Use high-quality white chocolate – Avoid candy melts or white chips
- Chill the dough thoroughly for crisp shells that hold their shape
- Don’t overwhip the cream – Soft but stable peaks fold in best
- Add a flavor twist – A dash of orange zest in the mousse or crust works beautifully
- Pipe mousse for extra polish using a star tip or large round tip
Final Thoughts
These White Chocolate Mousse Tartlets are the kind of dessert that surprise and delight. The mousse is luxurious yet light, the tart crust crisp with a whisper of spice — and they look as good as they taste.
Perfect for dinner parties, bridal showers, or a self-care weekend bake, they’re an elegant way to end any meal. Plus, they store well in the fridge, making them a smart make-ahead option when entertaining.
Share Your Tartlets
Tried this recipe? I’d love to see how they turned out!
📸 Tag your tartlet creations or leave a comment with your personal twist — maybe you added zest, swapped the spice, or tried a new topping!
White Chocolate Mousse Tartlets
Ingredients
For the White Chocolate Mousse:
- 2 egg yolks
- 2 tablespoons granulated sugar
- 1 cup heavy cream
- 80 grams quality white chocolate Ghirardelli, Lindt, or Callebaut recommended
For the Tart Crust:
- 350 grams all-purpose flour
- 125 grams unsalted butter cold, cubed
- 125 grams granulated sugar
- 2 eggs + 1 egg yolk
- Pinch of salt
- ¼ teaspoon cayenne pepper
- ¼ teaspoon cinnamon
Instructions
Step 1: Make the Mousse Base
- In a medium bowl, beat the egg yolks and sugar until pale and smooth.
- Heat ¼ cup of the cream in a double boiler. Slowly pour the warm cream into the egg mixture while stirring. Return the mixture to heat and cook gently until thick enough to coat the back of a spoon.
- Pour the hot custard over chopped white chocolate and stir until smooth and fully melted. Let cool to room temperature.
Step 2: Whip the Cream
- Whip the remaining ¾ cup of cream until stiff peaks form. Gently fold it into the cooled chocolate mixture. Refrigerate mousse until firm — at least 1 hour.
Step 3: Make the Pastry Dough
- Preheat oven to 190ºC (374ºF)
- In a food processor, pulse together flour, salt, cayenne, and cinnamon. Add cold butter and pulse to a breadcrumb consistency. Add sugar, then eggs and egg yolk, and pulse just until the dough comes together.
- Wrap dough in parchment or cling film and chill for 1 hour
Step 4: Shape and Blind Bake
- Roll out chilled dough and cut to fit tartlet tins or muffin trays
- Line with baking paper and fill with baking beans or rice
- Blind bake for 10 minutes, remove paper and weights, and bake for another 5 minutes, or until golden. Cool completely on wire racks
Step 5: Assemble and Garnish
- Once tart shells are cool and mousse is set, spoon or pipe the mousse into each shell
- Top with fresh berries, chocolate curls, or a light dusting of cinnamon sugar
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